Wagyu Ribs - 1
  • Wagyu Ribs - 1
ribs
These Ribs are HUGE!

Wagyu Ribs

$96.00

Full of rich marbling and flavor, these ribs are simply amazing.  Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish. 

5-6 Lb per package.

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We pack all of our orders in thick Foam boxes, with dry ice and gel packs. Remember to place Your order in advance for the Holidays! FREE Shipping for $150+ orders! We pack all of our orders in thick Foam boxes, with dry ice and gel packs.

Full of rich marbling and flavor, these ribs are simply amazing.  Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish.  Here is one of our favorite recipes:

Ingredients:

 1/2 bottle of Cabernet Sauvignon

 2 tablespoons vegetable oil

 3 Wagyu short ribs, trimmed (regular beef short ribs can be used) 

 Salt

 1/2 teaspoon black peppercorns, crushed

 Flour for dredging

 5 cloves garlic, peeled 

 4 large shallots, peeled, trimmed, rinsed, split and dried

 2 medium organic carrots, peeled, trimmed and cut into 1-inch lengths 

 2 stalks organic celery, peeled, trimmed and cut into 1-inch lengths

 1 medium leek, white and light green parts only, coarsely chopped 

 6 sprigs Italian parsley

 2 sprigs thyme 

 2 bay leaves 

 2 tablespoons tomato paste

 2 quarts unsalted organic beef stock or chicken stock 

 Freshly ground white pepper

Directions:

Put the wine in a large saucepan and bring to a boil over high heat. Continue boiling until the liquid reduces to half its original volume, 20 to 30 minutes. Remove from the heat and set aside.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 3 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 1/2 tablespoons of flour and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Presentation:

Using 3 heated serving plates, place one rib in the center of each plate. Serve with Spring Vegetable Risotto.

ribs
These Ribs are HUGE!